Roast Chicken with Creole Stuffing

Name: Roast Chicken with Creole Stuffing
Prep time: 50 min
Cook time: 3 h
Total time: 3 h 50 min
Yield: 8 servings (8 cups stuffing).
Ingredients: 1-1/2 cups uncooked brown rice; 2 Italian sausage links; 2 tablespoons vegetable oil; 1 cup chopped onion; 5 garlic cloves, minced; 1/2 cup diced green pepper; 1/2 cup diced sweet red pepper; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 tablespoon lemon juice; 1 teaspoon dried basil; 1/2 teaspoon sugar; 1/2 teaspoon hot pepper sauce; 1/2 teaspoon chicken bouillon granules; 1/4 teaspoon chili powder; 1/4 teaspoon pepper; 1/8 teaspoon dried thyme; 1-1/4 teaspoons salt, divided; 1 cup diced fully cooked ham; 1 cup cooked small shrimp, peeled and deveined, optional; 3 tablespoons minced fresh parsley; 1 roasting chicken (5 to 6 pounds); 1/2 teaspoon paprika; Dash pepper

TOTAL TIME: Prep: 50 min. Bake: 3 hours YIELD: 8 servings (8 cups stuffing).

I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.

Ingredients

1-1/2 cups uncooked brown rice
2 Italian sausage links
2 tablespoons vegetable oil
1 cup chopped onion
5 garlic cloves, minced
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1 cup diced fully cooked ham
1 cup cooked small shrimp, peeled and deveined, optional
3 tablespoons minced fresh parsley
1 roasting chicken (5 to 6 pounds)
1/2 teaspoon paprika
Dash pepper

Directions

1. In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside.
2. Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly.
3. Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken.
4. Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.

Nutrition Facts

1 serving: 472 calories, 24g fat (6g saturated fat), 106mg cholesterol, 766mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 36g protein.